ROOT BEER CUPCAKES

This is an old recipe I got from Pillsbury back in the 1980s.

2 cups all-purpose flour
1 cup firmly packed brown sugar
1/3 cup finely crushed root beer-flavored hard candy
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp allspice
1/8 tsp ground cinnamon
1 cup root beer
1/2 cup shortening
2 eggs

Preheat oven to 350 degrees.
Line 18 to 20 muffin cups with paper baking liners; set aside.

In a large mixer bowl, combine all ingredients at low speed until moistened; beat at medium speed for 2 minutes.

Fill the paper-lined muffin cups 2/3 full of the batter. Bake at 350 degrees 15 to 25 minutes or until the cupcakes spring back when lightly touched in the middle by a finger. Remove from pans. Cool completely on wire racks.

Frost with your favorite buttercream and sprinkle with chopped hard root beer candies or add crushed candies to a carton of frozen whipped topping, thawed, and pile on top of cupcakes. If using whipped topping, refrigerate until serving time and refrigerate any leftovers.

Note: File Photo